Every day, the team at Sprig, a food-delivery app company, whips up Cobb salad wraps and jerk chicken plates for delivery to offices and homes around Palo Alto and San Francisco. When possible, the company gets its produce from within 150 miles of the city.

To make the operation run, there are two distinct parts to Sprig’s San Francisco office. In one wing at 590 Van Ness Ave., food is stored, prepared and photographed. Around the block — or up a back stairwell — there’s an office for the tech, business and customer support teams.

Before moving to its current space in the Civic Center area in September, Sprig’s tech crew worked out of the Hatchery co-working space on Harrison Street. It shared several kitchens in the Potrero Hill neighborhood, shuttling food and people between them. On weekdays, Sprig serves lunch and dinner. On weekends, it offers brunch instead of lunch. There are typically two meat meals and one vegetarian option, and meals are often gluten-free, occasionally vegan. Sprig promises an average delivery time of 20 minutes.

On a recent Wednesday, cooks chopped vegetables for that day’s dinner on a central kitchen table. Sacks and containers of brown rice, quinoa, forbidden rice, wheat berries and other grains were stacked up on a shelf. A refrigerator nearby held chopped vegetables, including carrots, zucchini and cauliflower. The production kitchen is packed with low-fat cooking tools. Instead of frying equipment, there’s a steam kettle, tilt skillet and two programmable Combi ovens to heat or steam food. One corner is for research and development.

The kitchen used to be home to a Chevy’s Fresh Mex restaurant. Colorful floors, a huge bar sign and a mural serve as reminders of the former occupant. The company has opted not to spend on cosmetic repairs. “Our main purpose is, how do we make great food?” said Sprig CEO Gagan Biyani.

Biyani said the space works for Sprig because it’s in the center of the city, has both a kitchen and an office and furthers Sprig’s goal: “turning the restaurant on its head a little bit.”

“Most restaurants are limited by the number of seats they have in their facility,” Biyani said. “We’re limited by our cooking capacity, which is pretty cool, because we’re able to service five, 10 times more people than Chevy’s was at any given night from the same space.”

The upstairs office has all the typical tech touches. It’s split into two parts, with operations and business on one side and the product, engineering, design and recruiting teams on the other. Both spaces have an open layout. Between them, there’s a hallway with conference rooms named after area farms, a hangout area with couches and desks, and a refrigerator stocked with healthy beverages and snacks. Food-related photos and a dozen or so air plants line the walls.

Sprig gets farm shipments daily, part of its farm-to-table mission, says executive chef Nate Keller. “We believe that food that comes from close by is going to taste better,” he said.